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My first Tri Tip

dstearn
dstearn Posts: 1,705
in EggHead Forum
Rubbed with DP Raising The Steaks
Indirect at 250 dome till internal temp was 115.
Seared 4 minutes per side 550-600"dome.
Next time I will pull it earlier.
After searing the internal temp was 155.
It still was pink after resting for 15 minutes.

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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Treated that right. Then you got the treat.  Next time, sear one minute per side.  Still a delicious cook.
    Sandy Springs & Dawsonville Ga
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  • jdkeithbge
    jdkeithbge Posts: 310
    This looks great!  I finally found and bought my first tri-tip yesterday (at Sprouts of all places).  Will be giving it a shot later this week.
    XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX
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  • CPARKTX
    CPARKTX Posts: 2,095
    Looks great. Love Tri-tip
    LBGE & SBGE.  Central Texas.  
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  • Navymom
    Navymom Posts: 167
    jdkeithbge said:
    This looks great!  I finally found and bought my first tri-tip yesterday (at Sprouts of all places).  Will be giving it a shot later this week.
    WinCo carries tri-tip in NTX.

    Wear maroon, live maroon, bleed maroon.
    Fightin' Texas Aggies Fly Navy.
    Denton TX
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  • SoCalTim
    SoCalTim Posts: 2,158
    dstearn  .. it's all a learning process to what works for you. Here's my thoughts, IMO 115 is too rare for a tri tip, my recommendation is to set the egg temp @ 250 and put the tri tip on at room temp. This will promote a more even cook.

    I like my tri tip to finish at about 140, so I pull it at about 135 and give sear it @ 650 for a minute or so on each side with the dome up. No need to rest it, just devour.

    Oh, for best results, use USDA Prime.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • vb4677
    vb4677 Posts: 687
    Nice job!   Looks tasty...

    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • jdkeithbge
    jdkeithbge Posts: 310
    Thanks @Navymom!  I will have to check out the WinCo, haven't been in there yet.
    XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX
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  • tjv
    tjv Posts: 3,847
    nice job on the first one.  it's a flavorful piece of meat and can take a good amount of rub.

    t
    www.ceramicgrillstore.com ACGP, Inc.
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  • etherdome
    etherdome Posts: 471
    Love me a tri tip. Surprised its still that pink in the middle with that much sear. Still looks delicious!  I would do 2 min a side with a 10 min rest based on that picture . 
    Upstate SC
    Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    It looks great from here.  One challenge with t tri-tip is the grain runs in different directions. Here is a good vid that shows how the grain runs and how to slice:

    https://www.youtube.com/watch?v=gmxHmuV4vTU

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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